Smart Vietnamese-Style Lemongrass Turkey Patties
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Smart Vietnamese-Style Lemongrass Turkey Patties

Smart Vietnamese-Style Lemongrass Turkey Patties

with Fresh Herbs and Cucumber Salad

Fresh, sweet, spicy and crunchy: this dish combines all the best parts of Vietnamese takeout but made from the comfort of your home!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Carb Smart
Calorie Smart
Allergens:
Soy
Sulphites
Wheat
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

1 unit

Lemongrass

7 g

Basil

7 g

Cilantro

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

3 unit

Radish

56 g

Carrot, julienned

4 tbsp

Sweet Chili Sauce

2 tbsp

Rice Vinegar

(Contains Sulphites)

2 unit

Garlic, cloves

28 g

Peanuts, chopped

(Contains Peanuts)

113 g

Spring Mix

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories460 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate28 g
Sugar20 g
Dietary Fiber3 g
Protein29 g
Cholesterol119 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Small Bowl
Medium Bowl
Measuring Spoons
Large Bowl
Whisk

Instructions

Prep
1

Before starting, wash and dry all produce. Halve radishes lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Roughly chop cilantro and basil leaves. Remove outer layer of lemongrass, then halve lengthwise. Place the lemongrass, cut-side down, on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.

Toast peanuts
2

Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.

Make patties
3

Add turkey, lemongrass, garlic and soy sauce to a medium bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. Divide mixture into 8 equal portions (16 for 4 ppl). Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully re-shape the patties when cooking.)

Cook patties
4

Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook until browned all over and cooked through, 4-5 min per side.**

Assemble salad
5

Meanwhile, add half the sweet chili sauce, vinegar and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Whisk to combine. Add spring mix, carrots, cilantro, basil and radishes. Season with salt and pepper, to taste, then toss to combine.

Finish and serve
6

Remove the pan from heat, then add remaining sweet chili sauce to patties. Toss to coat. Divide salad between bowls. Top with patties. Sprinkle peanuts over top.